This recipe was for Sweet Potato Enchiladas, but I have adapted it as a casserole to make it a little faster. It is my “go to” vegetarian recipe for a large group or potluck as it is so loved by all.

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Sweet Potato Enchilada Casserole
Sweet Potato Enchilada Casserole Recipe - Great vegetarian dish!
Course Main Dish
Prep Time 25 minutes
Cook Time 45-50 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 25 minutes
Cook Time 45-50 minutes
Servings
people
Ingredients
Sweet Potato Enchilada Casserole Recipe - Great vegetarian dish!
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.
  2. Heat oil in a frying pan and lightly fry corn tortillas one at a time for about 10-15 seconds on each side just to soften. Drain tortillas on paper towels.
  3. Drain and mash sweet potatoes. Add pecans and cinnamon and mix well.
  4. Spread 1/3 of enchilada sauce on bottom of baking dish. Layer six corn tortillas on top of sauce. Spread 1/3 portion of sweet potato mixture over tortillas. Sprinkle 1/3 portion of cheese on top. Repeat the layering process two more times, ending with cheese.
  5. Bake about 45 minutes until cheese bubbles. Take out of oven and let set for five minutes before cutting and serving. Each serving may be topped with a dollup of sour cream.
Recipe Notes

Sweet Potato Enchilada Casserole Recipe - GREAT Vegetarian Main Dish

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